How to cook thin steaks?

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We got a case of really nice, well marbled rib eye steaks as a holiday gift. The only problem is that they're really thin (3/4 to an inch thick)- they're labeled as "prime rib slices."

I've tried every combination of temperatures for initial cooking and searing, (low starting temp, then sear; sear then low temp; just sear) but nothing has worked. Either the steaks come out with no crust at all or they're well done.

The only thing that has remotely worked is faux-cryofrying, where I take the frozen steaks and drop them in a crazy-hot pan. Even then, I get a nice crust, but they're just barely red at the center- nowhere near medium rare.